Pistachio Cornetto: An Italian Pastry Delight

This treat came about when I needed to bake for the sake of baking, and Cornetti is one of those long, therapeutic bakes that yields the most satisfying results. The Pistachio filling is one of my delicious ways to treat myself to a job well done. 

For more delicious pastries, check out these Brioche Croissants, these Israeli Rugelach, and this Cruffins recipe.

A few Notes before you start

• I used my homemade cornetti, but you can also use store-bought croissants to make delicious, indulgent pistachio croissants.
• This treat is different from Almond Cornetti because I am using Pistachio cream and pistachio paste, which needs to be baked. Of course, you can replace the almonds in the recipe with pistachios for a twice-baked Pistachio Cornetti.
• For a more decadent pastry filling, use the cream to make a pistachio pastry cream by folding 1/2 cup of the cream into crema pasticcera.
• Make the cream recipe using any nut type, such as Hazelnuts, pecan, and walnuts.
• This recipe yields eight large pastries or 15 small ones.
• For crispy pastries, first, soak them with the simple syrup, coat them with chopped nuts, line them over a baking sheet, and then bake for five to seven minutes at 350F (180C) in a preheated oven.

Ingredients You’ll Need

• Pistachios. Shelled and slightly roasted.
• Milk powder.
• Vegetable oil. Use unflavored oil like canola or sunflower oil.
• Powdered Sugar. 
• Cornetti, or croissants.
• Water and sugar for the simple syrup.
• Chopped Pistachios for topping the pastries.

How to Make

​Make The Pistachio Cream

1. ​Process the pistachios and milk powder in a food processor until a very fine and slightly moist mixture is formed. About 3-4 minutes.
2. Drizzle in the vegetable oil and process to blend.
3. Add the sugar and process until you have a smooth paste. The longer you process, the thinned the cream will be.
4. Transfer the cream to a pastry bag fitted with the filling tip.

Assemble

1. Bring the water and sugar to a boil, then reduce to low heat and cook for an additional 5 minutes.
2. Insert the filling tip into the bottom of the pastry on the side facing you, and gently press the filling in, angling the tip at 45 degrees towards the center.
3. Do the same on the opposite side. 
4. Place the pastry filling side up to allow the filling to fill the pastry for a few minutes.
5. Use a pastry brush to brush the cornetti (or croissants) with the simple syrup.
6. Place the chopped pistachios in a wide bowl, then dip the filled pastries on all sides. Serve.

Make Ahead and Storing

• Make Ahead: The pistachio cream can be made up to three days in advance and kept in the refrigerator. 
• Storing: Baked and filled pistachio cornetto can be stored in an airtight container at room temperature for up to 2 days. To freshen them up, reheat them in the oven for a few minutes.